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Gabriela Morales

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Chocolate Cake Stuffed with Pastry Cream

3 h
30 min
Easy
232
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Are you looking for filled cake recipes? This Chocolate Cake Filled with Pastry Cream is a delicious dessert that is very easy to make. This rich recipe combines the flavors of the traditional vanilla custard with the bitter chocolate of the sponge cake.

So that this Cake of Chocolate Filling of Cream Pastelera is not so cloying, we added some strawberries to the filling and in the decoration. For what event will you like to prepare this cake?
Learn more about Gabriela Morales

Ingredients

10 servings
  • 4 pieces of egg
  • 1 Cup of sugar
  • 1 1/2 cups of Butter melted
  • 1 1/4 cups of milk
  • 1 teaspoonful of vanilla
  • 2 1/4 cups of flour
  • 1/2 Cup of cocoa
  • 3 teaspoons of baking powder
  • 1/8 of teaspoonful of Salt
  • 4 pieces of egg yolk for the pastry cream
  • 1 Cup of sugar for the pastry cream
  • 4 spoonfuls of cornstarch for the pastry cream
  • 3 spoonfuls of vanilla for the pastry cream
  • 2 cups of milk for the pastry cream
  • 1 Cup of whipping cream for the pastry cream
  • 1 tablespoon of yellow lemon zest for the pastry cream
  • 2 envelopes of unflavored gelatin for the pastry cream (7 g / u), hydrated and melted
  • 1 Cup of Strawberry washed and disinfected (cut into cubes)
  • 2 packages of cream cheese (190 gc / u) for frosting
  • 1 Cup of Hazelnut cream for frosting
  • 3 cups of dark chocolate for coverage
  • 2 spoonfuls of Butter for coverage
  • 2 spoonfuls of bee honey for coverage
  • to taste of Strawberry to decorate
  • to taste of mint to decorate
  • to taste of Edible golden powder to decorate

    Preparation

    Preheat the oven to 170 ° C.
    For the cake, beat the eggs with the sugar and add the butter, milk and vanilla essence, bate until integrated. Add little by little while stirring flour, cocoa, baking powder and salt.
    Pour the mixture into a baking tray previously greased and floured, bake for 15 minutes and cool.
    With the help of a 15 cm diameter pastry ring, cut 3 cake discs. Reserve two complete discs and with the help of a 10 cm diameter dish cut the center of the third disc and reserve.
    For the pastry cream, in a bowl mix the yolks with sugar, cornstarch and vanilla essence.
    In a pot heat the milk over medium heat, add a spoonful of hot milk to the mixture of yolks and beat to temper. Add the yolks to the pot and cook over low heat moving constantly until thickened. It cools immediately.
    Refrigerate the custard covered with non-stick plastic until it has a thick and firm consistency.
    Meanwhile, whisk the cream to bat with the yellow lemon zest until it doubles its volume and reserves.
    Once the custard is firm, beat with the help of a blender until the lumps are dissolved, slowly add the whipped cream and whisk gently. Add the grenetine as a thread and continue beating until it is completely integrated.
    For the assembly, place a cake sponge cake on the ring followed by the sponge cake to which you removed the center. Pour the pastry cream mixture in the center and the diced strawberries, spread with the help of a stepped spatula. Cover with the other sponge cake and refrigerate 1 hour.
    For the bitumen, beat the cream cheese with the hazelnut cream until you have a soft and smooth bitumen.
    For the cover, in a bowl mix the cream to beat hot with butter and honey, cools.
    Cover the cake with the bitumen and smooth with the help of a stepped spatula. Refrigerate 20 minutes or until the bitumen is firm.
    Once the bitumen is firm, pour the cover at once and spread with a spatula to cover the cake completely. Decorate with strawberries, mint and edible golden powder, let dry and serve.

    PRESENTATION

    On a cake base, decorated with strawberries, and mint.

    TIPS

    To unmold your cake in an easier way, place aluminum foil in the base of a pastry ring. Bake the cake at 170 ° C, it is the ideal temperature so that it does not burst. Prepare your pastry cream a day before so that it has the consistency when you go to fill the cake.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1239
    kcal
    62%
    Carbohydrates
    162
    g
    54%
    Proteins
    16.6
    g
    33%
    Lipids
    74.1
    g
    114%
    Fiber
    16.5
    g
    33%
    Sugar
    95.5
    g
    106%
    Cholesterol
    121
    mg
    40%
    Esha
    Rate this Tip.
    Ratings (5)
    Javier Andrade Ruiz
    28/02/2019 14:10:33
    Excelente
    Laura Alcocer
    09/08/2018 09:40:15
    Exquisito
    Luz María Hernández
    08/08/2018 13:20:22
    Me encanta este pastel delicioso
    Martha Vicencio
    08/08/2018 10:37:48
    Se ve delicioso, lo prepararé y excelente día.
    Laura Lopez
    22/07/2018 19:55:27
    Esta muy sabroso

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